Recipe courtesy of Ginevra Iverson for Food Network Kitchen

Blackstone Mushroom and Kimchi Fried Rice

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
This griddle-cooked version of beoseot kimchi bokkeum bap (Korean for “mushroom kimchi fried rice”) gets extra umami from a mix of mushrooms and a veggie boost from zucchini and carrots. Topped with a sunny egg, each bowl is an all-in-one meal that’s super satisfying. The large surface area of a Blackstone® flat-top style griddle allows you to cook a big batch all at once, so it’s an affordable way to feed a crowd with minimal effort. While the recipe doesn’t take much work or time, we really encourage making the rice a day ahead. That way the gochujang-butter sauce will coat each grain evenly and the rice will crisp up for added texture.



Special equipment:
a 36-inch Blackstone® Griddle Cooking Station, a large metal spatula
  1. Set 3 burners to high and 1 burner on either the far right or left to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
  2. Whisk the kimchi juice, butter, gochujang, sesame oil, soy sauce, garlic and 1 tablespoon salt in a medium bowl until well combined; set aside.
  3. Heat 2 tablespoons of the vegetable oil on the high-heat side of the griddle. Add the carrots and onion and spread out in a single layer. Cook, tossing frequently with a large metal spatula, until the carrots start to soften slightly and the onion is transparent, about 3 minutes. Add the kimchi, mushrooms and zucchini and continue cooking, tossing often then spreading into a single layer, until the vegetables and kimchi release most of their liquid and start to brown slightly, about 5 minutes.
  4. Add the rice to the griddle, break it up with the back of the spatula and toss to combine with the vegetables. Pour the gochujang-butter sauce over the top and toss well until all the rice is coated. Spread into a single layer and cook, undisturbed, until the rice has absorbed most of the liquid, 3 to 4 minutes. Flip the rice occasionally and continue cooking until it starts to crisp slightly, about 5 minutes.
  5. Meanwhile, add the remaining 1 tablespoon vegetable oil to the low-heat side of the griddle. Crack the eggs on top and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
  6. Divide the fried rice among 8 bowls, top each with a fried egg and some scallions, gim and sesame seeds.

Cook’s Note

Often there is not a lot of liquid in kimchi jars so we found that squeezing the kimchi before chopping resulted in enough juice for the recipe.